Peanut Butter & Chocolate Chip Oat Cookies
These are truly one of my favourite cookies. I couldn’t even count how many times I’ve made this recipe. They’ve travelled with me, made the best gifts and they never last long when I put a fresh batch in the biscuit tin.
I love to eat them just before they’re completely cool, when the chocolate is still molten. I often add in a little extra chocolate and an extra sprinkle of salt for even more enjoyment. They come out all soft and chewy and the salt just balances out the peanut butter and bittersweet chocolate in the best way.
They’re insanely easy, only take a few ingredients & very little time to put together, AND they’re great for breakfast…because oats are a breakfast food, no? 😁
Notes
Oats: If you don’t have porridge oats (which are the smaller kind) feel free to use rolled oats. You’ll have to break them down. To do this, you can either blend them until quite fine in a food processor, or you could use a hand held electric whisk to break them down.
If you choose to use an electric whisk, add the sugar to speed along the process.
Peanut Butter: I like to use Meridian peanut butter, but any natural peanut butter works well. If the peanut butter you use is quite a stiff kind, you may need to adjust the water & agave quantities so that the dough comes together.
Tools:
This recipe can be made from start to finish in a food processor, with an electric whisk, or just a mixing bowl & wooden spoon (but it’ll be a bit of an arm workout)
Makes - 15/ Prep - 10 mins/ Bake Time- 10 mins
Ingredients
2 cups Porridge oats
1/2 cup Unrefined sugar
3/4 cup Smooth Peanut Butter
2-3tbsp Agave/honey
60g Dark chocolate (chopped)
1/4tsp salt
3-4tbsp of water
Method
Preheat the oven to 170°C fan/190°C/Gas Mark 3
To a mixing bowl, add the oats, sugar and salt, and rub between your hands to break down the oats (the smaller the oats the better)
Add in the peanut butter and agave, and mix well with a wooden spoon/ spatula/ or an electric whisk (it’s a bit of an arm workout)
Add in the water one spoon at a time until the mixture starts to form a dough
Add in the chocolate chips and combine well
Line a tray with baking paper
Use a table spoon to scoop the right amount of dough for each cookie
Form the dough into balls and lightly press down with your hand (into rounds) until they’re just under 1cm thick
Bake for about 10-12 minutes or until golden
Leave to cool
Enjoy!
